Cool Lime Napoleons

1 (8 ounce) package refrigerated crescent rolls
3 kiwi, peeled and sliced
1 (11 ounce) can mandarin orange segments, drained and patted dry
2 large limes
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup confectioners' sugar
1/4 cup sliced almonds, finely chopped

Heat oven to 375 degrees F.

Unroll crescent roll dough across the length of the cookie pan; pinch seams to seal. Lightly sprinkle with flour and roll dough evenly with rolling pin to cover the bottom of the cookie pan. Prick dough then using a pizza cutter cut pastry crosswise in 6 rows and lengthwise into four rows to make 24 - 2 1/2 inch squares. Bake 12-15 minutes or until light golden brown. Remove and place on cooling rack for 10 minutes.

Place a slice of kiwi and 1 orange segment on each pastry square. Zest one lime to measure 1 teaspoon and then snip finely with kitchen shears. Juice the limes for 2 tablespoons of juice.

Combine the whipped topping, lime zest, lime juice and confectioners' sugar together. Using a piping bag or decorator fill with whipped topping mixture and pipe a Rosette on each pastry, sprinkle with chopped almonds and confectioners' sugar.